Research Article

Effect of Chemical Peeling on Microbiological Quality, Functional Characteristics and Yield of Some Fermented Cassava Products

Arisa, N. U.1*, Daramola, B. E.1
1 Department of Chemical and Food Sciences, Bells University of Technology, P.M.B 1015, Ota, Ogun state, Nigeria
* Corresponding author: chizaramekpere2006@yahoo.co.uk
Published: Dec, 2020
DOI: 10.67614/njm.2020.s8wlsprn
Pages: 5368-5374

Abstract

Cassava roots peeling remains a serious global challenge due to their varying sizes and shapes. This results in over or under-peeling during mechanized and automated operations. This study was carried out to investigate the effect of chemical peeling on physiochemical, microbiological and functional characteristics of some cassava products. Yellow-fleshed cassava (IITA-TMS-IBA070593) was peeled by immersing the roots in 15% NaOH solution (lye) for 5 minutes. Softened peels were removed with brush under running water and neutralized with 3% citric acid solution at 30oC. Cassava peeled with sharp stainless steel knife was used as control. Peeled roots were fermented into stiff dough mill known as Gari and Fufu after 72 and 96 hours respectively. pH, total titratable acidity (TTA) and total plate count (TPC), bacterial and fungal counts were determined on fermenting mash at 0, 24, 48, 72 and 96 hours respectively. Results showed that pH of submerged state fermenting mash for fufu and solid state fermenting mash for gari decreased as TTA increased during fermentation. pH decreased from 8.29 at 0 hour to 5.34 at 96 hours, while TTA increased from 0.20 at 0 hour to 1.60 at 96 hours. TPC increased from 0.5x 104CFU/g to 1.7x 104CFU/g, lactic acid bacteria count (LABC) increased from 1.9 x 104CFU/g to 20.8 x 104CFU/g, while fungal count increased from 1.8 x 104 CFU /g to 8.4 x 104 CFU /g. Dispersibility ranged from 40.50% to 75.50%, bulk density ranged from 0.59g/ml3 to 0.78g/ml3, water absorption capacity varied between 1.80g/g and 6.00g/g, while swelling power ranged from 14.39% to 15.50%. Products made from chemically peeled cassava compared favourably with knife peeled ones.

Keywords

Yellow-fleshed cassava peeling microbiological quality functional characteristics

References

  1. Abdulkadir, B. H. (2012). Design and Fabrication of a Cassava Peeling Machine. Journal of engineering. 2: 08-10.
  2. Achi, O.K. and Akomas, E.C. (2006). Comparative Assessment of Fermentation Techniques in the processing of fufu, a Traditional Fermented Cassava Product. Pakistan Journal of Nutrition 5 (3). 224-229.
  3. Achinewhu, S.C. (1996). Plants: Man's prime necessity of life. Inaugural Lecture, 87, Rivers State University of Science and Technology. Port-Harcourt. P.15
  4. Adewunmi, G.A., Quadri, R.A. and Oguntoyinbo, F.A. (2009). Antibiotic sensitivity pattern of Bacillus species isolated from solid substrate fermentation of cassava for gari production. African Journal of Microbiology. Research. 3(11) 840-843.
  5. A.O.A.C (2002). Official Methods of Analysis of AOAC Int. 17th ed. Method Association of Official Analytical Chemists, Arlington VA, USA.
  6. Arisa, N.U., Owoade, O.B., Adewole, A.O. and Alabi-Macfoy, C. (2011). Chemical and sensory qualities of gari fortified with groundnut flour. 25(1). 116-119.
  7. Arisa, N.U. and Aworh, O.C. (2018). Chemical and functional characteristics of topioca and cassava cultivated products. International Journal of development and sustainability. 7(11) 2622-2636.
  8. Arisa, N.U., Kadiri, A.B and Aworh, O.C. (2016). Comparative Anatomical studies of the peels of three peeling methods on cassava (Manihot esculenta Crantz); Journal of Industrial Research and Technology. 5(1) 93-102.
  9. Atanda, O.O and Akano, D.A. (1997). The incidence of Different types of microorganisms and Aflatoxin Content of Dry "Tatase" pepper (Capsicum annuum L.) stored for sale in Ilorin. Nigerian Food Journal of Microbiology. 11:36-38.
  10. Egesi, C. (2013). New improved cassava varieties released in Nigeria. Integrated Breeding Platform. New improved cassava varieties in Nigeria. National committee on naming of crops. www.integratedbreeding.com
  11. Ehiadaiye, A.H. Nwabueze, T.U and Sanni, L.O. (2001). Effect of pretreatment of fufu processed from selected cassava mosaic disease (CMD). Resistant Cultivars. Adv. Appl. Sci. Res. 3(5): 2687-2692
  12. Jones, G.A., Westby, A., Reilly, P.T.A., and Jerger, M.J., (1993). The exploitation of micro organisms in development of countries of tropics. Jones, D.G. (ed) Exploitation of Microorganisms. Chapman and Hall, London.
  13. IITA (1990). Post harvest technology. In: Cassava in Tropical Africa. A Reference manual IITA (ed). International Institute of Tropical Agriculture, Ibadan, Nigeria P.82-120
  14. Kulkarni, K.D., Kulkarni, D.N. and Ingle, U.M. (1991). Sorghum malt-based weaning nutrition formulation: preparation, functional properties and nutritive value. Food and Nutrition bulletin 13 (4): 322-327.
  15. Olopade, B.K. Oranusi, S., Ajala, R. and Olorunsola, S.J. (2014). Microbiological quality of fermented Cassava (Manihot esculenta Crantz) sold in Ogun State Nigeria. International Journal of Current Microbiology and Applied Sciences. 3 (3): 888-895. http://www.ijcmas.com
  16. Takashi, S. and Seib, P.A. (1998). Paste and gel properties of prime corn and wheat starches with and without native lipids. Cereal Chemistry. 65:474.
  17. Westby, A. (2002). Cassava utilization, storage and small-scale processing. In: Cassava Biology, Production and Utilization Hillocks, R.J., Thresh M.J. and Bellotti A.C. eds. CABI Publishing International. Wallingford Oxon, UK. P.281-500
How to Cite

U., A. N., & E., D. B. (2020). Effect of Chemical Peeling on Microbiological Quality, Functional Characteristics and Yield of Some Fermented Cassava Products. Nigerian Journal of Microbiology, 34(2), 5368-5374. https://doi.org/10.67614/njm.2020.s8wlsprn

A. N. U., and D. B. E., "Effect of Chemical Peeling on Microbiological Quality, Functional Characteristics and Yield of Some Fermented Cassava Products," Nigerian Journal of Microbiology, vol. 34, no. 2, pp. 5368-5374, December 2020. doi: 10.67614/njm.2020.s8wlsprn

Share this article:
Facebook X / Twitter LinkedIn
Download PDF View Full Text (PDF) Back to Articles